PINK PER­FEC­TION

Tasty sum­mer recipes

1. Half fill a cock­tail shaker with ice. Add a few mint leaves and 125ml rosé wine. Close the shaker and shake well.

2. Place 10–15ml of rose cor­dial in the base of a cock­tail or wine glass, add a few berries and strain some of the wine mix­ture over the top. Re­peat the process with each glass, us­ing up the re­main­ing wine mix­ture.

1. Place the straw­ber­ries in a small pan with the crushed pink pep­per­corns and 100g of the con­densed milk.

2. Cook over a mod­er­ate heat for

7–10 min­utes, or un­til the straw­ber­ries have soft­ened. Al­low to cool.

3. Purée the mix­ture in a food pro­ces­sor with the Turk­ish de­light.

4. Place the mix­ture in a mix­ing bowl and fold in the re­main­ing con­densed milk, cus­tard and whipped cream.

5. Trans­fer the mix­ture to a freezer con­tainer, cover and freeze for 2 hours. For a silkier tex­ture, re­move the mix­ture from the freezer halfway, and us­ing a fork, break up all the ice crys­tals and re­turn it to the freezer un­til frozen.

6. Move the ice cream to the fridge for 10–15 min­utes be­fore serv­ing.

7. Serve by it­self or in cones, with blocks of Turk­ish De­light and straw­ber­ries.